Broad bean and spinach salad

Ingredients:

- 500g packet frozen broad beans
- 60g baby spinach
- 1 avocado, chopped
- 1/2 cup shaved parmesan or vegetarian hard cheese
- 1/4 cup pine nuts, toasted
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons lemon juice
 

- 1 garlic clove, crushed
- 2 teaspoons honey



Preparation

Cook broad beans following packet directions. Drain. Refresh under cold water. Peel beans and discard skins.

Arrange spinach, avocado and parmesan on a platter. Top with broad beans, pine nuts and parsley.

Place oil, lemon juice, garlic and honey in screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over salad. Serve.